4 Vegan Truffle Recipes and FREE Holiday E-Book Announcement!

4 Vegan Truffle Recipes and FREE Holiday E-Book Announcement!

Today's post is especially exciting because not only am I sharing weekly recipes as I typically do, but I've got a sneak peak into the FREE holiday recipe e-book that I'll be officially launching this week with my friend Joey. It will contain both sweet and savory vegan recipes. I've already written 7 raw vegan recipe e-books but this is the first time that I've created a FREE book exclusively for my subscribers!!! Yup, all of you who are on my mailing list will receive your copy later this week so be sure to subscribe if you haven't already. I can't wait for you to see it. Joey and I have each worked hard on our recipes and photography to bring you some good stuff!

Here are a few teasers: Baked stuffed squash with a grain free herb stuffing that is sooo yummy!

You'll also find a raw vegan recipe for these Nanaimo bars. Have you ever had a Nanaimo bar?! They're named after the city of Nanaimo here on Vancouver Island (just a few hours from where I live), and they're famously known as a delicious holiday treat. It's traditionally made with butter, sugar, and graham crackers - but I've created a healthy version!

Onto the recipes...

I'm also excited to share 4 vegan holiday truffle recipes (2 main recipes with 2 variations each) that are SO easy to make, you'll be amazed. NO blender. NO food processor. In fact all you need is a bowl and a spoon. They're actually kind of in between a ball and a truffle - not quite as smooth as a ganache center, but I'm calling them truffles anyway.

First up! How about some cute red and green super food truffles?!

These are treats in disguise because they look good and they taste great, but they're FULL of nutrition! (hehe, don't tell your guests unless they're health nuts).

Oh and I should mention that they're only 6 ingredients!

Remember the Subi super food green juice powder that I've featured in some other recipes? We'll I've used it again to create green truffles and I've also used beet root powder to make red/pink truffles. I use beet root powder in my desserts when I want to create different shades of pink but don't want to add liquid (like raspberries or strawberries). I've said it before and I'll say it again, the Subi green powder is the most neutral tasting green powder I've ever had! I've been informed that they've changed the formula 4 times just to get it right. They sure did get it right. I like to add it to everything to pump up the nutrition in my food (and desserts).

You can make one recipe, divide it in half and add the Subi powder and beet root powder to each, or make 2 full recipes. For me, one batch yields 12 truffles.

Mix the first set of ingredients together with a spoon in a bowl until the mixture starts to stiffen up. Transfer to the fridge for at least 1 hour and then roll into balls. Place into the freezer while melting the chocolate. Place the chocolate and oil into a heat proof bowl and set it over a pot of hot water (don't let it touch the water). Heat over low heat until the chocolate melts. Dip each ball into the chocolate and transfer onto a parchment paper lined tray using a fork. Place in the fridge to harden.

*Note: I recommend using RAW cashew butter for a neutral taste and light colour making them easier to dye red and green. Roasted cashew butter is very strong in taste so I'd steer away from it. I've also tried the recipe with roasted tahini and they're delicious although they do have that tahini taste (which I happen to love). You can use almond butter (raw or roasted) for a neutral flavour.

Here are my secrets for dressing them up that they're super cute:

Once the chocolate coating is hard, drizzle more melted chocolate across the top and sprinkle with zylitol that has been tossed with each subi green powder and beet root powder.

You can drizzle even more chocolate on top if desired. I sprinkled more green and red powder on to finish them off!

Now, we head into the land of peanut butter and chocolate, my favourite sweet combo of all time!!!! Who else is a crazy peanut butter lover like me?!

I recently filmed the making of these chocolate peanut butter truffle balls for Shaw TV which is going to air on TV in December here on the island. I'll share the Youtube link when it's up - I shared 2 recipes in this episode along with a trip to a health food cafe where the chef shared a recipe with me. It was a fun segment to film (please do connect with me on instagram where I share stuff like this in my stories in live time).

The recipe turns into double chocolate peanut butter truffle balls by adding cacao powder. It's as simple as that! And just as with the other truffle recipe, these ones only require a bowl and spoon as well. I love convenience, don't you?

Peanut Butter Truffle Balls

1/2 cup smooth peanut butter

1/3 cup blanched almond flour

2 tablespoons coconut nectar/maple

1-2 tablespoons coconut flour

1 1/2 tablespoons melted coconut oil

1/2 teaspoon pure vanilla extract

1/4 teaspoon Himalayan salt

----------

1 1/2 cups dark chocolate chips

1 teaspoon coconut oil

Stir all ingredients together vigorously in a bowl with a spoon until the dough thickens. Add an extra 1/2- 1 tablespoon coconut flour if your peanut butter is on the runnier side. Place in the fridge for at least 1 hour to firm it up and then roll into balls. Place into the freezer. Slowly melt the chocolate in a bowl set over a pot of water on low heat on the stove. Dip each ball into the chocolate and place on a parchment paper lined tray with a fork. Sprinkle with chopped peanuts if desired. Set in the fridge until hard.

About me

Hi my name is Heather Pace. I'm a classically trained chef turned raw dessert chef and I love to create and share healthy recipes. I'm a travel bug, chocoholic, and certified yoga instructor. I'm originally a small town girl but now I live in beautiful Victoria BC, Canada .
Read More....

Order a copy of my book

Connect With Me On Instagram @sweetlyraw

Popular Posts

Sweetly Raw – Gingerbread Donuts ...
How is it only 9 days until Christmas?! I swear it comes faster and faster every year. I've been baking up a storm around here lately, from double chocolate peppermint ...

Sweetly Raw – Snickers Balls ...
Who's knee deep in all things festive right now?! Two years ago I made these snickers balls but never actually wrote down my recipe - until now! When I posted ...

Sweetly Raw – Vegan Holiday ...
It's December and that means its officially the holiday season, right?! Helllllo treats!
Today I'm sharing truffle recipes that are vegan, gluten free, and some of them are nut free too.
You ...

Sweetly Raw – One Bowl ...
Who wants a cookie?! There's nothing quite like a freshly baked chocolate chip cookie, am I right? Even better when it's delicious AND healthy. This is my all time favourite ...

Avocado Lime CheesecakeRemember last winter when I made Vanilla Avocado Cheesecake?? It's one of the highest viewed recipes on my site on a regular basis. You might have thought it looked yummy ...

Sweetly Raw – Caramel Apple ...
This post is in paid partnership with BC Tree Fruits.
This season I'm rocking the Autumn treats for as looong as possible! My instagram feed is is all things apple and ...